Roxie in Chef Hat and Coat

Some of the recipes listed below are only for “special” occasions and shouldn’t be given to your pooch on a regular basis —they could end up losing all of their teeth and become quite “beefy”.   Since I’m not allowed to eat any “home” cooking or baked goods —I’m pretty bitter.

Also, these recipes should be used with caution – use common sense.   You know your own dog.  If you like baking homemade treats for your dog — I would give him/her these treats in very tiny portions gradually to see if him/her can tolerate ingredients that are “foreign” to him/her.  Although peanut butter, walnuts,sesame seeds,pecans,etc aren’t listed as food groups that are poisonous for your dog –I would consult your vet first before giving your dog any of these  treats.  I have such a sensitive “constitution” I have a hard time digesting almost everything.   So please be careful.

Watch Stanley Coren prepare homemade dog food, bake dog biscuits and discuss nutrition(videos)

Barley Beef Biscuits

1/2 cup extra virgin olive oil
1 tablespoon garlic granules
4 tablespoons parsley 2 cups beef broth
2 cups barley flour
3-4 cups rye flour
Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), garlic and parsley. Heat the beef broth (it’s best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm — or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well

Beefy Dog Biscuits

2 1/2 cups whole wheat flour
1/2 cup dry milk — powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon brown sugar
6 tablespoons beef fat1 egg — beaten
1/2 cup ice water

1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry
milk, salt, garlic powder and sugar. Cut in meat drippings until mixture
resembles corn meal. Mix in egg. Add enough water so that mixture
forms a ball. Using your fingers, pat out dough onto cookie sheet to
half inch thick. Cut with cookie cutter or knife and remove scraps.
Scraps can be formed again and baked.

2. Bake 25-30 minutes. Remove from tray and cool on rack.


1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract
Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

Peanut Butter Carrot Cake

Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.

  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 cup peanut butter
  • 1/4 cup vegetable oil
  • 1 cup shredded carrots
  • 1 tsp. vanilla
  • 1/3 cup honey
  • 1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8″ round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

Carob Chip Bundt Cake

This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you’re having a bigger party.

  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 cup peanut butter
  • 1/4 cup butter, melted
  • 1/3 cup honey (optional)
  • 1 egg
  • 1/2 cup carob chips (carob is a chocolate substitute)*

Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350° for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.* Do not use chocolate chips. If you cannot find carob chips, make the cake without them. 

Jerky Cake for Pups

  •  1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup margarine
  • 1/2 cup corn oil
  • 1 jar strained beef baby food
  • 4 eggs
  • 2-3 strips of beef jerky
  • Preheat oven to 325°. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth.
    Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator. 

    Cheesy Dog Biscuits

    1 1/2 cups whole wheat flour
    1 1/4 cups grated cheddar cheese
    1/4 pound margarine — corn oil
    1 clove garlic — crushed
    1 pinch salt
    1/4 cup Milk — or as needed

    Grate the cheese into a bowl and let stand until it reaches room
    temperature. Cream the cheese with the softened margarine, garlic,
    salt and flour. Add enough milk to form into a ball.
    Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at
    375 degrees for 15 minutes or until slightly brown, and firm.

    Makes 2 to 3 dozen, depending on size.

    Alfalfa Hearts

    2 cups whole wheat flour
    1/2 cup soy flour
    1 teaspoon bone meal — optional
    2 tablespoons nutritional yeast
    1 tablespoon lecithin — optional
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    3 tablespoons alfalfa sprouts — chopped
    1 cup brown rice — cooked
    3 tablespoons canola oil
    1/2 cup water

    Combine flours, bone meal, yeast, lecithin, salt, garlic powder and
    alfalfa leaves. Add rice and oil. Combine well. Add 1/4 cup water and
    mix well. Dough should be very easy to handle, not crumbly. Add more
    water if needed to achieve proper consistency.
    Lightly flour board or counter and roll out dough to 1/4 inch thickness.
    Cut with 2 1/2 inch cutter. Bake at 350 degrees for 25 minutes.
    Makes 3 dozen.

     Apple Dog Treat

    2 cups whole wheat flour
    1/2 cup unbleached flour
    1/2 cup cornmeal1 apple — chopped or grated1 egg — beaten
    1/3 cup vegetable oil
    1 tablespoon brown sugar, packed
    3/8 cup water

    Preheat oven to 350 degrees. Spray cookie sheet with vegetable oil
    spray. Lightly dust work surface with flour. Blend flours and cornmeal
    m large mixing bowl. Add apple, egg, oil, brown sugar and water; mix
    until well blended.
    On floured surface, roll dough out to 7/8-inch thickness. Cut with
    cookie cutters of desired shape and size. Place treats on prepared
    Bake in preheated oven 35 to 40 minutes. Turn off oven. Leave door
    closed 1 hour to crisp treats.
    Remove treats from oven.
    Store baked treats in airtight container or plastic bag and place in
    refrigerator or freezer.
    MAKES 2 to 2 1/2 dozen

    Apple Cinnamon Doggie Biscuits

    1 package apple, dried
    1 teaspoon Cinnamon — (I usually just shake some in)
    1 Tablespoon parsley, freeze-dried
    1 Tablespoon Garlic Powder
    1 cup ice water
    1/2 cup Corn Oil
    5 cups flour
    1/2 cup powdered milk
    2 large eggs
    1 tablespoon corn oil

    Put the apples in a food processor so that pieces are small. Combine in
    a bowl all of the ingredients — can add oil or water if dough is too dry.
    Using a rolling pin roll out dough to about 3/16″ thick (can make
    thinner or thicker). Using a cookie cutter — cut into shapes — place on
    cookie sheets. Bake at 350 degrees for approx 20 -25 minutes (until
    NOTE: if you substitute corn meal just subtract about 3/4 cup from
    flour and add Corn meal

    Apple Crunch Pupcakes

    2 3/4 cups water
    1/4 cup unsweetened applesauce
    2 tablespoons honey
    1 medium egg
    1/8 teaspoon vanilla extract
    4 cups whole wheat flour
    1 cup apple, dried
    1 tablespoon baking powder

    Preheat oven to 350 degrees. In a small bowl, mix together water,
    applesauce, honey, egg, and vanilla. In a large bowl, combine flour,
    apple chips, and baking powder. Add liquid ingredients to dry
    ingredients and mix until very well blended. Pour into greased muffin
    pans, Bake 1 1/4 hours, or until a toothpick inserted in the center
    comes out dry. Store in a sealed container.
    Makes 12 to 14 pupcakes






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